Roasted Chicken with Provençal Herbs Recipe

Roasted Chicken with Provençal Herbs

Poulet Grillé aux Herbes de Provence is is a very popular recipe in France. Easy, tasty and liked by everyone. It is sold in Provençal markets with roasted potatoes – the French version of fast food. You can serve it with any vegetable in season or a Ratatouille. It is great for picnics and goes well with a glass of rosé.

Yield: 4

Time: 60 minutes

Ingredients:

US MeasuresMetric
  • 1 frying chicken, about 3 lbs
  • salt and freshly ground pepper
  • 1 Tbsp olive oil
  • Herbes de Provence, you find the Herbes de Provence mix in most well-stocked supermarket. If you need to prepare your own mix, you find the recipe here.
  • 1 frying chicken, about 1,5 kg
  • salt and freshly ground pepper
  • 1 Tbsp olive oil
  • Herbes de Provence, you find the Herbes de Provence mix in most well-stocked supermarket. If you need to prepare your own mix, you find the recipe here.

Preparation:

Preheat the oven 450°F (230°C) for about 10 minutes.

Use your fingertips and gradually loosen the breast skin from the meat starting from the bottom, working your way up. Take care not to tear it. Rub about 1 tablespoon of the Herbes de Provence mix under the skin and distribute it well. Rub the chicken with the remaining 2 tablespoons Herbes de Provence mix and olive oil. Sprinkle it with salt and freshly ground pepper inside and outside.

Place the chicken in a roasting pan, breast side up. For the first 10 minutes roast it at 450°F/230°C. Reduce the oven temperature to 350°F/180°C and continue roasting the chicken without turning it for 30 minutes, basting it frequently with its juices. Test it by piercing the thigh joint. If juices run clear the chicken is done.

Let it sit for 5 minutes before carving.

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